Cooking with Meijer's tomatoes on the vine - New York News

Cooking with Meijer's tomatoes on the vine

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Get these recipes courtesy of Tina Miller from Meijer.

BLT Turkey Wrap
Serves 1 or 2

1 LaTortilla Factory Traditional Wrap
3 Tbsp. Mashed California Avocado or Wholly Guacamole
2-3 slices Markets of Meijer Turkey Breast
3 slices Markets of Meijer Tomatoes on the Vine
1 Tbsp. Meijer real bacon bits or pieces
Leaf lettuce

1. Spread avocado or guacamole on Wrap and top with sliced turkey, tomato slices, bacon bits and lettuce leaf.
2. Roll up wrap, slice in half.  Share and enjoy!

Cheesy Grilled Tomatoes
Serves 4

4 Markets of Meijer Tomatoes on the Vine, cut lengthwise in half
1/4 Cup Kraft Light Zesty Italian Dressing
1/2 Cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 tbsp. Grated Parmesan Cheese
1 tbsp. Chopped Fresh Herbs (basil, chives and/or parsley)

1. Heat grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Top with dressing and cheeses. Place pan on grate of grill; close lid.
2. Grill 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned. (Alternately: Bake in a 400 degree oven 10-12 minutes.)
3. Sprinkle with herbs.

Nutrition Information (per serving): Calories 80, Fat 5g, Cholesterol 10mg, Sodium 410mg, Carbohydrates 4g, Fiber 2g, Protein 5g.
Recipe adapted from

Garden Tomato and White Bean Salad
Serves 6

1 lb. Markets of Meijer Tomatoes on the Vine, diced
1 (15-oz) can white beans, drained and rinsed
1/2 orange Sweet Bell Pepper, diced
1 cup cucumber, diced
1/3 cup light Italian dressing
1 tsp McCormick basil
1/2 tsp McCormick oregano
 1/2 tsp black pepper
1/4 tsp. salt
Optional:  1/2 cup grated Parmesan or crumbled feta cheese

1. Mix ingredients gently.
2. Refrigerate until ready to serve.

Recipe adapted from

Caesar Bruschetta
Makes about 6 – 12 appetizer servings, or 12 pieces

1 lb. Markets of Meijer Tomatoes on the Vine
1 small loaf rustic artisanal bread or baguette
(Bread free option:  replace bread with Romaine heart leaves or endive)
Olive oil for brushing
Sea Salt or Kosher salt for sprinkling
1/4 cup chopped fresh basil
2 Tbsp finely diced red onion
2 – 3 tsp minced fresh garlic
3 Tbsp Bolthouse Farms Caesar Parmigianino Yogurt dressing
Garnish: freshly grated Parmesan cheese and small fresh basil leaves

1. Preheat the grill to a medium-high heat.
2. Dice the tomatoes into 1/4 – 1/2″ pieces and set in a strainer to drain off excess juice while you continue with recipe.
3. Cut the bread with a serrated knife. If using a "fat" bread loaf, cut six 1/2″ slices, then cut each piece in half crosswise, making 12 pieces. If using a baguette, cut twelve 1/2″ diagonal slices from the loaf. (Use any remaining bread for another purpose.)
4. Lightly brush both sides of bread with oil and grill on each side until lightly marked or toasted. Sprinkle bread lightly with salt. Place on a platter.
5.    In a medium bowl, toss together the drained tomatoes, basil, onion, garlic, and Caesar dressing. Divide the tomato mixture between the grilled bread slices. Sprinkle with Parmesan and garnish with basil leaves if desired.

Recipe adapted from

Spiced Salmon with Tomato Avocado Salsa

Serves 4

1 lb. salmon fillet (cut into 4 pieces)
1/2 tsp McCormick® Ground Coriander Seed
1 tsp McCormick® Ground Cumin, divided
1 lime, juiced, divided
1 Fresh California Avocado, pitted, peeled and cut into chunks
2 Markets of Meijer Tomatoes on the vine, seeded and chopped
1/2 small red onion, finely chopped
1 tbsp chopped fresh cilantro (or parsley)
1/8 tsp McCormick® Cayenne
Salt to taste
Additional chopped fresh cilantro or parsley

1. Preheat oven to 350°F. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray.
2. Season fillets with coriander, 1/2 teaspoon of the cumin, half of the lime juice, and freshly ground pepper to taste. Place fillets skin side down on the foil. Bake 15 minutes or until fish flakes easily with a fork.
3. Meanwhile, for the salsa, in a medium bowl combine avocado, tomato, onion, 1 tablespoon cilantro, cayenne, remaining 1/2 teaspoon cumin and remaining lime juice. Season with freshly ground pepper and salt to taste.
4. Spoon salsa over fillets, and sprinkle with additional cilantro if desired; and serve.

Nutrition information (per serving):  Calories 210, Fat 11g, Cholesterol 45mg, Sodium 55mg, Carbohydrates 7g, Fiber 4g, Protein 22g

Recipe adapted from

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